Cheesy Corn Fritters with Scallions

1. Prep Batter

In a large bowl, whisk the eggs and milk together. Season with salt, garlic powder, black pepper, and cayenne. Sift in the flour and baking powder; whisk until just combined to keep the batter tender. Gently fold in the corn, scallions, and shredded Cheddar until evenly distributed.

2. Frying

Heat a cast-iron skillet over medium-low heat with enough oil to coat the bottom generously. When the oil is shimmering, drop a heaping tablespoon of batter into the skillet. Flatten lightly with the back of the spoon to form a round patty. Fry in batches of 3 to 4 to avoid overcrowding, which can lower the oil's temperature. Cook each fritter for about 2 minutes until the underside is golden, then flip and cook for an additional 2 minutes, ensuring even browning. Regulate the heat as necessary to prevent burning. Transfer each cooked fritter to a paper towel-lined baking sheet to drain excess oil. Continue with the rest of the batter, adding more oil to the skillet as needed.